Thursday, September 19, 2013

Nevertheless…

Vegetarian Food.

I have always loved veggies and even though I am not vegetarian I eat very little meat. In this lovely evening with Debi and Tom I enjoyed so much their vegetarian cooking and look forward to more awesome recipes.

The pasta was fantastic and the zucchini dish was my favourite; however I did not collect the recipe… oh well… enjoy the pictures and later on I will ensure that Debi shares her recipes with me so I can share with you…

 

I have to add that being a vegetarian isn’t complicated as many claim; it is about love for food, imagination and knowledge and Debi has all that.

 

Congratulations Debi for your choices and lovely cooking!!!

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Tuesday, July 2, 2013

Never fool a chef… and more.

Dinner with Christophe, a lovely Canadian Chef and motorcyclist!!!
In 2012 we met Christophe at BOSA Foods, an Italian grocery store in Vancouver B.C., just before he departed on a motorcycle tour and of course motorcycles got us talking. To make a long story short, in April 2013 we ended up meeting in Merida Yucatan Mexico in his way back to Canada after Christophe’s fantastic experience through North and Central America. We spent couple of days visiting and enjoying the “Motorcycle Diaries”.
A night before he left town he took us out for dinner to a very nice place called “Trattoria La Pasta” on Paseo Montejo and we had no choice but to accept…

The “chef” at this place was silly enough to think he can fool a chef!!!
Christophe ordered an Italian Traditional CAPRESE Salad (tomato, Bocconcini, Mozzarella, Basil) that supposed to represent the 3 Italian flag colours: green, white and red, which started as a matter of fact as the "Margharita Pizza" created by an Italian chef for the princess Margharita in the 18th Century with the same colours, tomato sauce RED, Bocconcini WHITE, and basil GREEN. Well, guess what came out in half of the salad instead of Basil? SPINACH and of course when we got to the SPINACH portion, Christophe found out and the staff found out… Never fool a chef, come on…

And if you are ever in Bowen Island, do not hesitate to ask for Christophe Langlois, I am sure that if you are lucky to find his restaurant you will have a good time there.
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Gorditas Doña Gorda.
Don’t be afraid, you will not become fat unless you eat them all… This place in downtown Merida (Calle 60 x 61) serves delicious gorditas (fatties) which are basically pockets made out corn flour filled with anything you may wish from the list: eggs, beans, chicken, pork, etc.
Lovely, lovely and economical; at about 1 for $10 Mexican Pesos, two are enough for a meal.
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Pollos Peruanos
Not sure why they are called Peruvian Chickens but they are awesome. At about $80 Mexican Pesos per chicken you get a tender, lovely, lovely chicken... where? Near Sam’s Club on Av. Correa Racho in Merida Yucatan ;)
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Hennessy's Irish Pub.
One of our favourite places in Merida… every Monday we can watch a movie for free with the purchase of our meal and since Brian and I share everything, we share a meal!!!
Located on Paseo Montejo. Customer service is excellent.
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Bar La Ruina.
Ok, this place is amazing. Recommended by our Landlord, here you go for drinks but you end up full of food for free. Here is how it works:
1) Order a beer for about $30 Mexican Pesos and you get a table full of snacks from salads to ceviche, guacamole, etc…
2) Order a second beer for another $30 Mexican Pesos and they bring you more snacks, enough to go home and say: “I had lunch”.
3) Order a third beer for $30 more Mexican Pesos and you get a full meal from a Menu… and fresh desserts.
Can you imagine that? And since we were recommended by an important character there, we don’t have to wait for the third beer, we are offered a menu at the second beer…
How to find the place?, just look at the picture and it is not hard to find on Calle 72 x 69 Centro…
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Tortas Wayan’e.
Portuguese buns filled with your preferred item in the menu. For about $20 Mexican Pesos you get a Mexican Subway!!!
Family owned, located in Calle 20 x 15 in Colonia Itzimna…
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Come to Merida and Enjoy!!!

Saturday, April 20, 2013

February to April 2013 Food & Love

Walty’s Mom Muffins
Patricia Chuey is Walty’s mom and she is a fantastic individual. I will share with you not only one of her recipes but one of the products she makes for those who are gluten intolerant. But even if you are not gluten intolerant, I would recommend this blend, it is easy in the stomach and tastes great!!!

Ingredients:
1 ½ Cups of multipurpose baking blend
½ Cup of granulated sugar
1 Tsp of baking powder
1 Tsp baking soda
½ Tsp of salt
1 Egg
½ Cup of canola oil or melted butter
1 ½ Cups of override mashed bananas
1 Cup of fresh or frozen berries, optional

Preparation:
1) Preheat oven to 375oF/190 oC. Mist muffin tins with cooking spray.
2) In bowl, combine baking blend, sugar, baking powder, baking soda and salt.
3) In another bowl, beat egg. Add oil/melted butter and bananas. Mix well and pour into dry ingredients. Stir to combine. Fold in berries if using.
4) Divide into 12 regular or 24 mini muffin tins.
5) For regular muffins bake for 20-22 minutes, for mini bake for 13-15 minutes.
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Salsalada.
This is the most fantastic legacy we could have from Antelma, my mom’s companion-friend-worker-everything. She makes this fantastic spicy salad that goes well with anything: tortillas, bread, on its own, on top of meat…

Ingredients:
Chiles habaneros
Radishes
Onion
Lemon Juice
Salt
Olive oil

Preparation:
1) Simply cut all ingredients thin, mix all together and pour in a lot of lemon juice, some olive oil and salt.
2) Let it soak for a while so the flavours are stronger.
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Other dishes:
Brian’s face with tacos pastor ;)
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Rice with nuts… delicious!!!
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Chiles poblanos
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Jamaica leaves are Mexican meat, super tasty and nutritious
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Tamales are my weakness and I thought I had no weaknesses???
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Saturday, February 16, 2013

January 2013: The recipe of the month, the best coffee shop and the food!!!

Back on track again to collect enough information and share.

The recipe of the month.
I am still impressed with the following salad, I am totally in love with it and want to thank our friend Olivia for sharing the recipe with us. It was such a lovely salad and just the salad makes for a meal; you do not need anything else for dinner but a good plate of this salad and some bread perhaps or a glass of wine?

Ingredients:
Cooked quinoa
Cooked red beets
Chopped walnuts
Feta cheese
Minced fresh garlic
Coriander powder
Salad dressing: salt+pepper+sugar+veggie broth+Dijon mustard+vinegar+olive oil
If you wonder about how much to put of each ingredient: I was not given those amounts but I followed the recipe by heart and taste and it turned incredibly well.

Preparation:
1) Have the quinoa and red beets cooked (peel them first). Cut the red beets in small squares.
2) Add all ingredients in a bowl and serve
3) Top with salad dressing.

This is a wonder in my life now!!!
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49th Parallel Coffee Shop
Brian B. (no my Brian) knows where the good coffee shops are and this one is now one of my top five coffee shops in Vancouver. It is located on Main St and 13th Avenue; it serves coffee and donuts only but not regular donuts, excellent donuts. The prices are reasonable and the environment is awesome!!!
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Food enjoyment!!!
Friends and food, enjoying a meal around the table rather than in front of the TV, that is life!!! For those who do not share the same passion or simply do not know better, you are missing out. But I am not here to convince you about my philosophy; I am writing and showing you pictures to tell our friends that those moments are priceless and that we are thankful for having you and creating those memories… those conversations…

Craig and Babita know how to entertain and give love through food. Babita is an awesome cook and someday I wish to have that charisma she has to do the same for people… You are a great example of what women should know about life… and men as well but I say women because cooking is a nurturing “thing” and we are built with nurturing.

Anton’s is better with friends for two reasons: lots of food and why not? This time we enjoyed it with John, a good friend who shares the passion for motorcycling and innovation with us. It was a lovely evening at this Italian place where pasta is served in a variety of ways for a reasonable price. There is only one in the mainland and it is located in Burnaby on Hastings; if you decide to go, be ready for a 45 minutes line up.
Thanks John for making an effort to connect…
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Sunday, January 27, 2013

More to be discovered… Christmas & New Year 2013, Survived.

Definitely we ate more than we needed but I cannot complaint about the beauty of having more than enough food. It is known that Canadians waste at least 20% of the food purchased at home and that makes me sad; I have to say that this Christmas we made an effort to eat all the items we cooked. I wish I had made notes about the recipes I came across but I was too busy eating and enjoying family, so I am sorry but no recipes from the season.

However this post will not be empty, let me show you some of the Mexican and Chinese dishes that our friends shared with us before Christmas. The first picture shows a traditional Yucatecan meal for which I don’t know the name or recipe but I hope that by spending enough time in Yucatan I will be able to collect that recipe.

Picture number six shows something called Nagaimo, also known as Chinese yam; it is a type of yam that may be eaten raw. I heard it is pretty good to aid with kidney diseases. It is pretty tasteless but I added some sugar to it and the flavour and texture were nice.

The last two pictures show something called salted duck egg which is a Chinese preserved food product made by soaking duck eggs in brine (salt solution) or packing each egg in damp, salted charcoal. In Asian supermarkets these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour or black. I could not enjoy them at all but Brian took soya sauce, dipped the eggs and ate them with a beer in hand.

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